Directions:
- Heat oil in a medium pot over medium heat. Cook leeks, stirring often until softened, about 5 minutes. Measure out 1/4 cup leeks and set aside. Add garlic to remaining leeks in pot and cook until fragrant, about 2 minutes. Increase heat to high. Add broth and potatoes and cook, covered, until potatoes are tender, 10 to 15 minutes. Add half-and-half and salt.
- Working in batches, whirl soup in a blender to purée. Divide soup among 4 bowls and top each with about 1 tbsp. reserved leeks.
- Note: Nutritional analysis is per 2-cup serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1163.42 Kcal (4871 kJ) | ||
| Calories from fat | 387.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.07g | 66% | |
|---|---|---|---|
| Cholesterol | 89.54mg | 30% | |
| Sodium | 4483.59mg | 187% | |
| Potassium | 3821.93mg | 81% | |
| Total Carbs | 169.5g | 57% | |
| Sugars | 19.46g | 78% | |
| Dietary Fiber | 17.56g | 70% | |
| Protein | 30.13g | 60% | |
| Vitamin C | 87.6mg | 146% | |
| Iron | 12.4mg | 69% | |
| Calcium | 563mg | 56% | |
| Amount Per 100 g | |||
| Calories | 101.71 Kcal (426 kJ) | ||
| Calories from fat | 33.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.77g | 66% | |
|---|---|---|---|
| Cholesterol | 7.83mg | 30% | |
| Sodium | 391.98mg | 187% | |
| Potassium | 334.13mg | 81% | |
| Total Carbs | 14.82g | 57% | |
| Sugars | 1.7g | 78% | |
| Dietary Fiber | 1.54g | 70% | |
| Protein | 2.63g | 60% | |
| Vitamin C | 7.7mg | 146% | |
| Iron | 1.1mg | 69% | |
| Calcium | 49.2mg | 56% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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